[quote="Roger M"]What were the average weights of the briskets? Ive been considering going to them next time i need some brisket[/quote about 11 lbs. The case usually has 6 in it but mine was only 5 at a weight of 56 lbs. These were concidered aged, but they have fresh for a little less. I told them...

Nice beef. Did you have to refuel your charcoal basket once? What wood did you use? i layered RO briquettes, and RO lump, mixed with apple wood. i didn't have chunk, so i had to use chips. just a partial refill at 9 hours. I put another 2 chimneys of unlit and a 1/2 of lit. When i was finished, cho...

Instead of getting my usual brisket freshly cut off the plate, I drove to Norwich Packers and bought a case of five "aged" cryovac packed briskets. $3 / lb very little trimming was required. http://i603.photobucket.com/albums/tt115/Bob-E-Que/IMG_2477.jpg I rubbed it with PopDaddy's Butt Glitter, put...

Nice fatty. How are you lighting the charcoal? do you start with boiling water in the pan? That saves the heat required to heat it. Do you use the minion method? As noted above, less air is better, so you want to keep the vents closed. The digital thermometer suggestion is a good one too. Drill a ho...

I got some spares from my butcher. 2 slabs were 12lbs. 8 inches wide, 15 inches long. 2 inches thick. This is them on the drum. Modern stone-age family. http://i603.photobucket.com/albums/tt115/Bob-E-Que/IMG_1022.jpg The first slab was eaten before I got a pic. About 3/4 of the second slab is left a...

If the meat goes on colder, the longer it will absorb smoke. I've read that 140F is the magic number for smoke absorption.
Take it out when the smoker is up to temp, add your second layer of rub, if applicable, then put it on your smoker.

i thought i'd try them out. My daughter had a friend over so she was part of the experiment too on my UDS at 230F http://i603.photobucket.com/albums/tt115/Bob-E-Que/fattyque.jpg 2 1/2 hours in for the chicken, 1 1/2 for the fatty, i took off the bacon so the skin would brown. http://i603.photobucket...

Sounds too much like work guys. I like the electrics. Plug it in, add the wood, fill the water basin, add the meat, set the temp. and have a beer. :D b5a :wink: b2 I thought this too until I built the drum. temperature control is just as easy and you get the nice smokeline. Just finished a brisket....